15-minute Satay Pork Udon Noodles
Prep time: 10 mins
Cooking time: 10 mins
Easy
Serves:
4
Energy
1650kj
391kcal
Kebab-Inspired Pork Pittas by Mimi at BeatTheBudget
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“You can’t go wrong with fresh salad ingredients, a minty yogurt sauce and warm toasted pittas. But these spiced, tender pork loins take this recipe to the next level. I managed to get 6 pork loins for just £3.98 and the end result feels so special – the flavour is amazing. And I had more for leftovers!”
Recipe courtesy of Mimi Harrison, @BeatTheBudget.
Prep time: 10 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Easy
Ingredients
440g thin pork loin steaks, trimmed of fat
1 teaspoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ lemon
½ cabbage, shredded
2 salad tomatoes, sliced into thin wedges
½ red onion, peeled and thinly sliced
Half a bag of fresh mint
250ml fat-free Greek-style yogurt
4 pittas, toasted
Method
Step 1
Pat the pork loins with a paper towel to remove any excess moisture. Then place in a bowl. Coat with olive oil, salt, pepper, smoked paprika, cumin and the juice of a ¼ lemon. Set aside.
Step 2
Prep your salad ingredients by shredding the cabbage with a peeler and slicing the tomatoes and onions. Finely chop the mint, reserving a few leaves for garnish.
Step 3
Add the mint to the yogurt and season with salt and pepper. Stir to combine.
Step 4
Toast your pittas in a hot, dry frying pan or toaster, then set aside. Next, add the pork loins into the pan and fry over a high heat for 2 minutes. Rotate and cook for a further 2 minutes. Place in foil and let rest for 5 minutes.
Step 5
Meanwhile, assemble your pittas by adding a layer of minty yogurt, cabbage and tomatoes. Thinly slice the pork against the grain of the pork loin (the lines on the pork). This will give you the most succulent end result.
Step 6
Arrange the pork on top of the salad. Finish with red onion, a few more mint leaves and an extra squeeze of lemon juice.
Each serving provides
Based on lean pork loin steaks
20%
Fat
5.9g
8%
Saturates
1.7g
9%
Sugars
14g
16%
Salt
1.8g
30%
% of an adult's Reference intake
Typical energy values per 100g:
434kJ,
103kcal,
1.6g fat,
0.4g saturates
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Pat the pork loins with a paper towel to remove any excess moisture. Then place in a bowl. Coat with olive oil, salt, pepper, smoked paprika, cumin and the juice of a ¼ lemon. Set aside.
Step 2
Prep your salad ingredients by shredding the cabbage with a peeler and slicing the tomatoes and onions. Finely chop the mint, reserving a few leaves for garnish.
Step 3
Add the mint to the yogurt and season with salt and pepper. Stir to combine.
Step 4
Toast your pittas in a hot, dry frying pan or toaster, then set aside. Next, add the pork loins into the pan and fry over a high heat for 2 minutes. Rotate and cook for a further 2 minutes. Place in foil and let rest for 5 minutes.
Step 5
Meanwhile, assemble your pittas by adding a layer of minty yogurt, cabbage and tomatoes. Thinly slice the pork against the grain of the pork loin (the lines on the pork). This will give you the most succulent end result.
Step 6
Arrange the pork on top of the salad. Finish with red onion, a few more mint leaves and an extra squeeze of lemon juice.
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